Cheesy Chicken and Vegetable Soup

Cheesy Chicken and Vegetable Soup, “Tender chicken is mixed with a variety of sauteed vegetables in a creamy Cheddar cheese to give you a warming soup your family will love.”

Cheesy Chicken and Vegetable Soup

Hi there! It’s Shannon from Cozy Country Living! 🙂 The weather is getting cooler and around our house that means cozy, comforting warm meals. Among those, soups; are always one of my favorites. There’s nothing more inviting than the smell of homemade soup simmering on the stove all day when there is a chill in the air. Creamy soups are often more of an indulgence, but that’s what I am sharing with you all today. One of my family’s favorite soups, Cheesy Chicken and Vegetable!

This Cheesy Chicken and Vegetable Soup is one of those soups you can most likely prepare with items that you already have on hand. Tender chicken is mixed with a variety of sauteed vegetables in a creamy Cheddar cheese to give you a warming soup your family will love.

I hate it when I decide to make something really good and come to find that I am missing a few ingredients. Most of the time that happens when it’s nap time, and well, you guessed it, I am most definitely not waking up my little one to run to the store. This soup really is simple and has really basic ingredients. This soup always seems to use up a lot of little things here and there that I have saved in the refrigerator like extra chopped veggies and chicken, and I love that!

You start out softening your vegetables. I usually add the tougher ones first like the carrots and broccoli and then continue adding the vegetables while stirring until they are all soft- it takes about 20 minutes total.

Then I take the vegetables out of the pot and place them in a large bowl so I can make the soup base, that yummy creamy cheddar cheese base!

After melting some butter, you then add the flour, whisk until smooth and slowly add the heavy cream and milk…I know- naughty!

When that mixture thickens you are going to want to cover the pot and let it simmer on low for about 20 minutes to thicken up.

After the 20 minutes, add the vegetables along with the chopped chicken (you can always use a rotisserie chicken) back to the pot.

Cover the pot again and allow that to simmer for 20 more minutes.

When the 20 minutes is up you get to add the cheese along with a little sea salt and pepper! This is my favorite part by the way 😉

Then turn off the heat and let it cool a bit before serving because it will be very, very hot!

This soup is delicious by itself, served in homemade bread bowls, or with a loaf of fresh crusty bread. I hope you and your family give this yummy soup a try this season! Enjoy!

Cheesy Chicken and Vegetable Soup

Course: Soup

Cuisine: Traditional

Prep Time:20minutes

Cook Time:1hour

Total Time:1hour20minutes

Servings:10servings

Calories:710kcal

Tender chicken is mixed with a variety of sauteed vegetables in a creamy Cheddar cheese to give you a warming soup your family will love.

Instructions

In your pot or Dutch Oven, heat the olive oil and start sauteing your vegetables (except for the frozen peas). I like to start with the toughest first, like the carrots and broccoli.

Keep adding vegetables, while stirring until they are all softened, about 20 minutes.

Remove the vegetables from the pot and place them in a large bowl and set aside.

You can add the frozen peas to this veggie mixture at this time.

Melt the 1/2 cup of butter in the pot on a medium/low heat.

Add the flour and mix together until incorporated.

Slowly add the heavy cream, and the milk, while whisking together.

When it becomes slightly thickened, add the chicken stock and whisk to combine.

Turn the heat to low, cover, and simmer for 20 minutes.

Add the vegetable mixture back in, give it a good stir, cover and simmer on low 20 more minutes.

Add 3 1/2 cups of the Cheddar Cheese and season well with the sea salt and pepper. I use about 2 1/2 tsp. of salt and 1/4 – 1/2 tsp. black pepper, but start out with a little and keep tasting until you get it the way you want- you can’t take out salt but you can always add more:)

Top with remaining grated Cheddar Cheese and serve warm in homemade bread bowls or with fresh crusty bread.

26 Wonderful Comments

This looks like the PERFECT comfort food as the temperature starts dropping- DELISH! Thank you so much for linking up at Snickerdoodle Sunday- hope to see you again on Saturday with your latest makes & bakes!

This looks so darn good, Dana! Couldn’t help but share on my Facebook page tonight. I also pinned this to our Inspiration Monday Party Favorites Board, and my Food I Will Make Board. Thanks so much for being such a loyal linker every week! We love having you!!

In our house we eat soup almost every day for lunch, they are filling and you can make a big batch and not to worry what to cook for lunch for next few days! Your soup looks delicious and definitely filling, cant wait to try it! Thanks for sharing!

I made this soup for my family and everyone loved it. The only thing I did was use 1/2 & 1/2 instead of the milk because I only had almond milk. I warned them though I cant make it to often as it is really rich so it will be a monthly treat. Thanks for sharing this awesome recipe. Karren 5 Stars

This looks great! I love all the vegetables and I don’t think cream is bad for you, so there goes your naughty ingredient! Julia Child famously said, “If you’re afraid of butter, use cream.” 🙂 So, you’re spot on with this recipe 😉

This looks so good! I’m drooling right now. Pinned. We had so much fun partying with you at our last party. We hope to see you tonight’s party at 7 pm. We love to see what you have been working on! http://loulougirls.blogspot.com/ Happy Monday! Lou Lou Girls

Looks yummy and I plan to make it soon. The question I have is this: are the vegetables really soggy after cooking for 40 min. total? I’m wondering why they need softened first as I would think simmering 20 min. in the soup base would be plenty of cooking time for any vegetable.

Hi Arlene! The broccoli and carrots really need the extra time to simmer/cook in the soup. They are still pretty crunchy after softening with the other vegetables. I add them with the onion and garlic in the beginning so the flavors really mingle, but it’s really the onion, pepper and garlic you want to become softened and translucent in the beginning. After cooking, I found the texture to be perfect and not soggy, but I guess you could keep an eye on them depending on the size you cut the carrots and the size of your broccoli florets. Hope this helps, and I hope you enjoy the soup!

Thank you! I did make it this evening and it was delicious! It reminded me of the filling for homemade chicken potpie that I make. Instead of sauteing in oil, I chose to pre-cook the vegetables in a large saucepan with some water. Then I used the veggie water as part of my chicken broth – just measured it and added powdered bouillon to it. And because I hadn’t read it thoroughly enough, I did not have enough cheese. I ended up only adding about 2 cups (1 c. shredded Cheddar, and 1 c. cubed velveeta loaf) and it was perfect! Will definitely make again!

I made it, absolutely incredible! Next time though, I will make it lower in fat by not using any cream at all, just milk, chicken stock, and water. Also, less cheese. Yes, the flavor will be weaker, but it will still be incredible and nourishing. My kids loved it!!